30 minutes

Medium

2

Directions

Cook pasta in a large stockpot of (generously) salted water according to package instructions. Drain and set aside.

While the pasta water is heating, begin making your cream sauce. (See instructions below.) Once the sauce and pasta are cooked, toss them together with the chopped chicken breasts, sun-dried tomatoes and half of the fresh basil until evenly combined. Serve immediately, garnished with the remaining fresh basil and optional toppings (if desired).

Slowly add in the almond milk, whisking to combine until smooth. Continue cooking until the mixture reaches a simmer and thickens. Stir in Parmesan cheese, salt and pepper until the cheese is melted. Reduce heat to low until pasta reaches al dente and you are ready to toss the sauce with the pasta.